Fill a large pot halfway with water and bring to a boil. One at a time, gently lower the eggs straight from the fridge (or not) into the boiling water with a spoon so they don’t crack. Cover, turn off the heat, and set the timer for 10 minutes (if you want the yolks set but not chalky; adjust less or more as you like).
Fill a large bowl with ice water.
Put 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon paprika, and a sprinkle of salt and pepper in a small bowl. Stir to combine.
Chop 1/4 cup chives.
When the time is up, the eggs are done. Transfer them to the ice water with a slotted spoon. Leave them submerged for at least 1 minute.
Crack and peel the eggs. Transfer them to a cutting board and halve them lengthwise.
Sprinkle the eggs with a little salt and dollop the mayonnaise mixture on top of each half. Garnish with a little more salt and pepper and the chives and serve.